Print

Decadent Chocolate Strawberry Earthquake Cake Recipe with Easy Ganache Drizzle

Chocolate Strawberry Earthquake Cake - featured image
Print Recipe

An indulgent chocolate cake bursting with fresh strawberry pockets and topped with a smooth ganache drizzle, perfect for celebrations or last-minute dessert cravings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 2 cups (about 300g) fresh strawberries, hulled and roughly chopped
  • 2 tablespoons granulated sugar (optional)
  • 1 teaspoon fresh lemon juice
  • ½ cup (120ml) heavy cream
  • 1 cup (180g) bittersweet chocolate chips
  • 2 tablespoons unsalted butter (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, beat the eggs, then whisk in the milk, vegetable oil, and vanilla extract until smooth.
  4. Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing.
  5. Carefully stir in the boiling water; the batter will be thin.
  6. Toss the chopped strawberries with sugar and lemon juice in a small bowl and let sit for 5 minutes.
  7. Gently fold the strawberry mixture into the chocolate batter using a spatula, being careful not to break the berries.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool the cake completely on a wire rack.
  11. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
  12. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
  13. Stir in the butter for extra shine, if using.
  14. Drizzle the ganache over the cooled cake in a zigzag pattern and let set for 10-15 minutes before slicing.

Notes

Gently fold strawberries to maintain the ‘earthquake’ effect of juicy pockets. Use boiling water to thin the batter for a moist crumb. Let ganache set on a fully cooled cake to prevent sliding. For gluten-free, substitute almond flour; for dairy-free ganache, use coconut cream.

Nutrition

Keywords: chocolate cake, strawberry cake, ganache drizzle, easy dessert, celebration cake, chocolate strawberry dessert

Find it online: https://twirltaste.com/decadent-chocolate-strawberry-earthquake-cake-recipe-with-easy-ganache-drizzle/